Eggplant Curry Recipe

Name: Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large firm, shiny eggplant (about 1 1/2 pounds); 1 large onion, diced (to equal roughly 1 1/2 cups); 2 medium tomatoes peeled, seeded, and diced; 4-5 large kale leaves, stems removed, sliced into thin strips; coconut oil, as needed (about 1/2 cup); 2 tablespoons black or yellow mustard seeds; 2 tablespoons chopped garlic (roughly 3 to 4 large cloves); 2 tablespoons peeled and freshly grated ginger; 3 teaspoons ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cardamom; 1/2 teaspoon turmeric; 1/4 teaspoon ground clove; 1/2 teaspoon cayenne pepper; 1/2 teaspoon sea salt; 1 cup water

Servings: persons

1 large firm, shiny eggplant (about 1 1/2 pounds)
1 large onion, diced (to equal roughly 1 1/2 cups)
2 medium tomatoes peeled, seeded, and diced
4-5 large kale leaves, stems removed, sliced into thin strips
coconut oil, as needed (about 1/2 cup)
2 tablespoons black or yellow mustard seeds
2 tablespoons chopped garlic (roughly 3 to 4 large cloves)
2 tablespoons peeled and freshly grated ginger
3 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
1/4 teaspoon ground clove
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
1 cup water

1
Wash the eggplant, cut off and discard the green cap, and cut the purple part into even 1/2 inch thick rounds. Cut the rounds into 1/2 inch strips, and dice the strips into 1/2 inch chunks.
2
Meanwhile, measure the mustard seeds into the dry 10-12 inch frying pan and saute briefly over moderate heat, until they turn gray and start popping-the heat brings out their aroma. Pour seeds into a small bowl, set aside
3
Add 1/4 cup of the coconut oil into the frying pan and set over moderately high heat. When the oil is hot, add the eggplant and saute for several minutes, tossing and turning; until the eggplant is a nice golden brown. You may need to do this in batches to avoid overcrowding the pan. Once all the eggplant is cooked, place into a bowl and set aside.
4
Add the remaining coconut oil into the large frying pan over moderately high heat (you may need to add more as you cook). Stir in the onions and saute, stirring frequently, until the onions are golden and soft. Add garlic and ginger, cook just a few seconds until everything is fragrant, then stir in all of the spices listed. Cook an additional minute, stirring constantly to blend spices and prevent them from burning.
5
Stir in the cooked eggplant, tomatoes, and water. Once the liquid is reduced and started to thicken, add the kale and continue until wilted.
6
To finish, season with sea salt and add in the toasted mustard seeds.

111

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large firm, shiny eggplant (about 1 1/2 pounds), 1 large onion, diced (to equal roughly 1 1/2 cups), 2 medium tomatoes peeled, seeded, and diced, 4-5 large kale leaves, stems removed, sliced into thin strips, and more.

Yes, Eggplant Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Curry

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